Steamed teriyaki fish in a rice cooker
It's good if you cut radish, potato, and green onion into big pieces and boil them down together
1 serving
Within 30 minutes
밥솥개미
Ingredients
  • potato starch
    little
  • Soy sauce
    3T
  • cooking wine
    4T
  • Sugar
    2T
  • Water
    50ml
Cooking Steps
STEP 1/6
Put soy sauce 3T, cooking wine 4T, sugar 2T, water 50ml in a rice cooker and reheat for 9 minutes to make teriyaki sauce
STEP 2/6
While the sauce is ready, prepare only the flesh or prepare 200g of white fish that is not defrosted into pieces that are mostly flesh even if they have bones, and sprinkle a little starch on the front and back of the fish
*Salmon and eel go well together
*It will reheat twice, so you need to use it when it's frozen so that the fish doesn't get hard
STEP 3/6
Place fish fillets in heated sauce. If you have a piece of radish, potato, or green onion, you can add it together. If you put vegetables together, water comes out as the vegetables cook, so it's better to add less water at first
STEP 4/6
Please reheat it for 9 minutes
STEP 5/6
Flip it over and reheat it for 9 minutes
STEP 6/6
Put it in a bowl, sprinkle sesame seeds, and enjoy it
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